Troubleshooting my Robiola

Hi all :)I tried making Robiola following this recipe: https://ift.tt/2Qkq1Jg used whole milk, low pasteurized, non-homogenized, buttermilk culture, animal rennet and calcium chloride. I followed the recipe, though I found the cutting part confusing.​So briefly what I did:Heating the milk to 72Added culture, allowed it do rehydrate for a few minutes, stirred for 2Let it sit for 4,5 hoursAdded calcium chloride, stirred, added rennet, stirred.It sat about 12 hours, and there was a nice layer of whey on top.Then the cutting part, which confused me: " Begin with making a larger 1.5" vertical cross cut with the knife, as in the photo below. Let this rest for 3-5 minutes to release some whey and become slightly firmer. The next cut will be done using the spoon or ladle and cross cutting to break the curds into bean sized pieces or a bit larger. " After the vertical crosses that made some huge beans, so I cut them even smaller before stirring. From here it went downhill...Stirring for 6 minutes, because the curds rapidly became small.Allowed the curds to settle for 30 minutes (recipe just says " Next you will let the curds settle while you prepare the sanitized molds and draining cloth. " But the curds didn't settle. It was just a mess of small curds and whey.Thus I couldn't remove the whey above the curds, and had to transfer the whole lot to my moulds (which were really collanders with cheesecloth in them).Now followed hours of cheese refusing to drain. I tried adding a bit of pressure, I took them out of the cloths and in to new ones, pressing them with my hands.After a few hours of this I removed the cloths, and laid them to drain in the collanders. Almost no whey was released after this.17 hours later I (tried to) put them in the brine, They were still very, very sort, and began to come apart around the edges, When I tried to flip them after 30 minutes, they fell apart.I gave up and mashed them in a bowl to use as soft cheese.Soooo... I have a few suspects, unfortunately, which is why I ask the more experienced people on here. What ruined my Robiola?My suspects:Old bacteria cultureOld rennetWrong cutting of curdsNot letting the curds settle long enoughLess likely - a problem with the milk, I haven't used non-homogenized milk before, so I don't fully know how it behaves​Any advice appreciated :) via /r/cheesemaking https://ift.tt/2qvvNg0